Potato Rosti with Lemon Cream & Smoked Salmon

• 125 g PHILADELPHIA Light Spreadable Cream Cheese
• 1 tablespoon chopped dill
• Grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 600 g potatoes, peeled and grated
• 1 onion, peeled and finely grated King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup oil
• salt and pepper, to taste
• 100 g sliced smoked salmon
• 1/4 cup baby capers, for garnish
• Extra dill sprigs, for garnish
• lemon wedges, for garnish Safeway 4 ct For $5.00 thru 02/09

1. MIX together the PHILLY, dill and lemon rind.
2. Set aside.
3. COMBINE potatoes and onions and squeeze out excess liquid.
4. Heat one tablespoon of oil in a large nonstick frypan over a medium heat, add potato mixture and cook for 8 minutes, stirring occasionally.
5. Transfer mixture to a large bowl and allow to cool.
6. Season with salt and pepper, then divide mixture into 8 and shape into patties.
7. HEAT the remaining oil in a frypan and cook rosti (in two batches if necessary) over a medium heat for 34 minutes on each side or until crisp and golden.
8. Drain well.
9. STACK 2 rosti on each serving plate with the smoked salmon.
10. Dollop the rosti with lemon cream and garnish with capers, dill and lemon wedges.
11. Serve immediately.
12. HANDY TIP: Desiree or pontiac potatoes are ideal for this recipe.
13. Waxy new potatoes are not suitable.

philadelphia, dill, lemon, potatoes, onion, oil, salt, salmon, baby capers, dill, lemon wedges

Taken from www.kraftrecipes.com/recipes/potato-rosti-lemon-cream-smoked-salmon-125043.aspx (may not work)